Garlic Teriyaki Marinade

Some marinades try too hard. Too many ingredients. Too many steps. Too much thinking when you should already be outside firing up the grill.

This one keeps it simple, but hits hard.

We took our garlic seasoning and built a teriyaki-style marinade around it that brings bold, savory flavor with just the right balance of salty, slightly sweet, and straight-up grill-ready. It works on chicken, steak, pork, and just about anything you want to throw over flame.

Mix it, marinate it, grill it. That’s the whole plan.

Garlic Teriyaki Marinade

Ingredients:

• 3 tbsp Burn Pit BBQ Garlic Seasoning
• 1/2 cup soy sauce (or coconut aminos if you’re staying low-carb)
• 2 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1–2 tbsp brown sugar or honey (optional — skip if you’re cutting sugar)
• 2 cloves fresh garlic, minced (because why not double down)
• 1 tsp fresh grated ginger (or 1/2 tsp ground)
• 1/2 tsp black pepper

Instructions:

1. Whisk everything together until fully combined.
2. Taste it — you’re looking for salty, slightly sweet, with that garlic punch. Adjust if needed.
3. Add your meat and marinate:
   • Chicken: 4–12 hours
   • Steak: 2–6 hours
   • Pork: 6–12 hours
   • Fish: 30–60 minutes

Pro Tips (this is where it gets good):

• Reserve some marinade before adding raw meat → simmer it for 3–5 minutes and use it as a glaze on the grill.
• Grill over medium-high heat and let it caramelize - that’s where the magic happens.
• Finish with sesame seeds or sliced green onions if you want it to look like you planned this all along.

FAQ: Garlic Teriyaki Marinade

Can I use this marinade on different meats?
Yes. It works great on chicken, steak, pork, shrimp, and even salmon. Just adjust marinating time based on the protein.

How long should I marinate the meat?
Chicken and pork do best for 4–12 hours, steak for 2–6 hours, and fish or shrimp for 30–60 minutes. Longer isn’t always better—especially with seafood.

Can I make this marinade ahead of time?
Absolutely. You can mix it and store it in the fridge for up to 5 days. Just give it a good shake or whisk before using.

Do I have to use the sugar or honey?
Nope. It’s optional. The marinade still delivers solid flavor without it, especially if you’re keeping things low-carb.

Can I reuse the marinade after raw meat has been in it?
Not as-is. If you want to use it as a sauce or glaze, set some aside before adding raw meat, then simmer it for a few minutes to make it safe.

What’s the best way to cook meat after marinating?
Grill over medium to medium-high heat to get a nice sear and caramelization. That’s where the flavor really comes alive.

Can I turn this into a sauce?
Yes. Reserve a portion before marinating, then simmer it on the stove until slightly thickened for a quick glaze or dipping sauce.